Spanish fish stew

2 servings; 10 min preparation; 25-30 min cooking time.
This fish stew will warm your heart during the cold winter nights. In comparison with other stews that have to simmer for hours on the stove, this healthy dish is super easy to make and takes just about half an hour.

You don’t need any additional seasoning. The chorizo will give the flavor and spice to the dish. If you really want to add something more, use 1/2 tsp dried thyme. It will add some extra character to the stew. The spice of the chorizo will give just the right amount of spice, but if you need a bigger challenge, add minced red chili peppers.

Ingredients

300 g fresh cod (or other white fish)

400 g peeled tomatoes

350 g lentils

100 g chorizo, chopped

1 yellow bell pepper, chopped

2 shallots or 1 small onion, minced

1 garlic clove, minced

2 tbsp flat-leaf cilantro

1/2 tsp dried thyme (optional)

2 tsp mild olive oil

pepper

Preparation

Chop the chorizo in small cubes. Heat olive oil in a big pan on medium heat and add the chorizo. Stir until it gets color. Mince the shallots and garlic fine. Add to the chorizo and stir until they become transparent.

Chop the bell pepper in small pieces and add to the chorizo. Stir for 5 min until the bell pepper gets soft.

Add the peeled tomatoes with the juice. You can use canned tomatoes for this recipe. Cut the fish in pieces of 3×3 cm and to the tomatoes. Add the lentils and dried thyme. If the sauce is too thick, add a little water to it.

Let the stew simmer for 15-20 min with the lid on. At the very end add chopped cilantro or flat-leaf parsley. Enjoy!